This shot will never win a photo award but this recipe could. It stole the show on Thanksgiving Day. I would totally make it again. We thoroughly enjoyed it. I wanted to share it with you despite its terrible photo. We were in a hurry to eat and there was no time for snapping pictures. Unless I wanted an angry mob. I highly recommend this creamy and delicious side!
Sweet Potato Casserole
adapted from this recipe at My Recipes/Cooking Light.
4 1/2 pounds sweet potatoes
1 cup sugar
1/4 cup milk
1/2 cup butter, softened
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/4 cups cornflakes cereal, crushed
1/4 cup chopped pecans
1 tablespoon brown sugar
1 tablespoon butter, melted
1 1/2 cups miniature marshmallows
Bake sweet potatoes at 400° for about 1 hour or until tender. Let cool to touch; peel and mash sweet potatoes. I did this ahead of time which made it much easier.
Beat mashed sweet potatoes, sugar, and next 5 ingredients at medium speed with an electric mixer until smooth. Spoon potato mixture into a greased casserole dish or an 11- x 7-inch baking dish.
Combine cornflakes cereal and next 3 ingredients in a small bowl. Sprinkle diagonally over casserole in rows 2 inches apart.
Bake at 350° for 30 minutes. Remove from oven; let stand 10 minutes. Sprinkle alternate rows with marshmallows; bake 10 additional minutes. Let stand 10 minutes before serving.